A tart cranberry gravy provides the perfect counterpoint to earthy roast venison. Make it a meal: Serve over Garlic Mashed Potatoes. Source: EatingWell Magazine, January/February 1997

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a medium saucepan over medium-low heat. Add shallots and garlic; cook, stirring, until softened, 2 to 3 minutes. Add wine, vinegar, juniper berries, salt and pepper. Bring to a boil and simmer until reduced by half, 10 to 15 minutes. Set aside to cool.

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  • Place venison in a shallow nonreactive dish just large enough to hold the roast. Pour cooled marinade over venison and cover with plastic wrap. Refrigerate, turning occasionally, for 2 to 4 hours or overnight.

  • Preheat oven to 425 degrees F.

  • Remove the venison from marinade and pat dry, reserving marinade. Rub venison with remaining 1 teaspoon oil. Heat a cast-iron skillet over high heat. Sear the venison, turning with tongs, until browned on all sides, about 6 minutes.

  • Transfer venison to a small metal roasting pan. Roast until an instant-read thermometer inserted in the center of the roast registers 125 degrees F for medium-rare, 45 to 50 minutes. Transfer to a cutting board, tent with foil and let rest for 10 minutes.

  • Meanwhile, strain the reserved marinade into a medium saucepan. Add stock (or broth), cranberry juice, dried cranberries and tomato paste. Bring to a simmer over medium heat. Cook until gravy is reduced by half, 15 to 20 minutes. Combine cornstarch and cold water in a small bowl; slowly whisk into the simmering gravy until slightly thickened. Season with salt, pepper and sugar. Keep warm.

  • Remove strings from venison and carve into thin slices. Serve with the gravy.

Nutrition Facts

251 calories; 4.5 g total fat; 1.5 g saturated fat; 116 mg cholesterol; 350 mg sodium. 542 mg potassium; 10.5 g carbohydrates; 0.3 g fiber; 7 g sugar; 31.8 g protein; 79 IU vitamin a iu; 12 mg vitamin c; 7 mcg folate; 16 mg calcium; 5 mg iron; 38 mg magnesium; 2 g added sugar;